I've been lurking for quite a while, and gaining lots of knowledge from everyone here. I've tried to answer my own questions prior to starting this post, but feel like I need more opinions to make sure I'm on track.
I dove in with an all grain system after learning to brew on somebody's test batch system (Sabco Brew Magic). So stainless keggles are all I know.
I have a couple of lighter beers that I have flavor questions about. One is a tripel, the other a NW pale. Both of these I made prior to studying about water chemistry. Both have warm, rounded tones, rather than the clean, crisp flavors I was after. The tripel I was attempting to clone is Dulle Teve. The pale is Red Chair by Deschutes.
I mashed way too high for the tripel, I think (158), so there's some residual sweetness and body issues that aren't helping, but that's different. The Red Chair was mashed at 151.
I don't have recipes in front of me, but while the hopping schedule is radically different for these two styles, the off-flavor I have is the same. It's a rounded off, warm tone that doesn't let any of the hop aroma and taste shine through. The red chair was even dry-hopped in the keg as a last resort to try and add something.
Attached is my water report. I made no adjustments to the water in either brew.
I'm looking for advice on how to properly amend my water specifically to bring the hop character to life.
Thanks.
I
I dove in with an all grain system after learning to brew on somebody's test batch system (Sabco Brew Magic). So stainless keggles are all I know.
I have a couple of lighter beers that I have flavor questions about. One is a tripel, the other a NW pale. Both of these I made prior to studying about water chemistry. Both have warm, rounded tones, rather than the clean, crisp flavors I was after. The tripel I was attempting to clone is Dulle Teve. The pale is Red Chair by Deschutes.
I mashed way too high for the tripel, I think (158), so there's some residual sweetness and body issues that aren't helping, but that's different. The Red Chair was mashed at 151.
I don't have recipes in front of me, but while the hopping schedule is radically different for these two styles, the off-flavor I have is the same. It's a rounded off, warm tone that doesn't let any of the hop aroma and taste shine through. The red chair was even dry-hopped in the keg as a last resort to try and add something.
Attached is my water report. I made no adjustments to the water in either brew.
I'm looking for advice on how to properly amend my water specifically to bring the hop character to life.
Thanks.
I